CN204653561U - A kind of curing equipment of potato dough - Google Patents
A kind of curing equipment of potato dough Download PDFInfo
- Publication number
- CN204653561U CN204653561U CN201520103116.8U CN201520103116U CN204653561U CN 204653561 U CN204653561 U CN 204653561U CN 201520103116 U CN201520103116 U CN 201520103116U CN 204653561 U CN204653561 U CN 204653561U
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- Prior art keywords
- conveyer belt
- equipment
- curing
- potato dough
- steam
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Abstract
The utility model discloses a kind of curing equipment of potato dough, comprising: a curing box; And one group of conveyer belt, one group of conveyer belt vertically distributes, and the direction of transfer of adjacent two conveyer belts is opposite each other, and the front end of conveyer belt being positioned at below exceeds the rear end of the conveyer belt being positioned at top, thus limits a snakelike transfer path.Curing equipment described in the utility model provides one group of conveyer belt, by means of conveyer belt, can realize and the working continuously of face and slaking, between face, slaking and lower procedure, do not need to pause, the dough of namely becoming reconciled is positioned on conveyer belt, is loaded on curing box and carries out slaking.One group of conveyer belt is pressed vertical direction to arrange, and the front end of lower one deck conveyer belt exceeds the rear end of last layer conveyer belt, potato dough drops on lower one deck conveyer belt from last layer conveyer belt, can effectively reduce the occupation of land space of curing box.The structure of this conveyer belt is simple, is easy to realize.
Description
Technical field
The utility model relates to food processing field, particularly relates to a kind of curing equipment of potato dough.
Background technology
Before being processed into wheaten food further, dough needs through overcuring, make protein molecule in dough further with water effect, its space structure is changed further, to obtain good toughness and adhesive, is convenient to processing.The speed of potato full-powder water suction will faster than the absorption speed of wheat flour, after add potato full-powder inside wheat flour, because both absorption speeds are different, make the water content of dough uneven, therefore the time of slaking is longer than the wheat dough time, and the volume of required curing equipment is larger.When dough rest, the moisture of dough be ensured, prevent dough moisture evaporation, the temperature of dough will be ensured simultaneously.Also be not applicable to the curing equipment of potato dough at present.
Utility model content
For above-mentioned technical problem, the utility model provides a kind of curing equipment being applicable to potato dough.
The technical scheme that the utility model provides is:
A curing equipment for potato dough, comprising:
One curing box; And
One group of conveyer belt, one group of conveyer belt vertically distributes, and the direction of transfer of adjacent two conveyer belts is opposite each other, and the front end of conveyer belt being positioned at below exceeds the rear end of the conveyer belt being positioned at top, thus limits a snakelike transfer path.
Preferably, the curing equipment of described potato dough, also comprises:
One Humidity regulating equipment and a moisture detector;
One temperature control equipment and a temperature detector;
One controller, it is connected with described moisture detector, described Humidity regulating equipment, described temperature detector and described temperature control equipment, receive the signal of described moisture detector and described temperature detector, and send control signal to described temperature detector and described Humidity Detection.
Preferably, in the curing equipment of described potato dough, described temperature control equipment comprises water supply and some water pipes, and described water supply is connected with the end of described water pipe, to supply feedwater to some water pipes, some water pipes are evenly arranged in the both sides of described one group of conveyer belt.
Preferably, in the curing equipment of described potato dough, described Humidity regulating equipment comprises a humidification apparatus and a dehumidification equipment, described humidification apparatus comprises steam generator and some steam pipelines, the end of described steam pipeline is connected with described steam generator, perforate on described steam pipeline, some steam pipelines are evenly arranged in the both sides of described one group of conveyer belt.
Preferably, in the curing equipment of described potato dough, described Humidity regulating equipment comprises a humidification apparatus and a dehumidification equipment, described humidification apparatus comprises steam generator and some steam pipelines, the end of described steam pipeline is connected with described steam generator, perforate on described steam pipeline, some steam pipelines are evenly arranged in the both sides of described one group of conveyer belt.
Preferably, in the curing equipment of described potato dough, described water pipe and described steam pipeline are vertical setting.
Preferably, in the curing equipment of described potato dough, described water pipe and described steam pipeline are all arranged in two opposing sidewalls of described curing box, and some water pipes and some steam pipelines are intervally installed.
Preferably, in the curing equipment of described potato dough, described humidification apparatus is ultrasonic humidifying equipment.
Curing equipment described in the utility model provides one group of conveyer belt, by means of conveyer belt, can realize and the working continuously of face and slaking, between face, slaking and lower procedure, do not need to pause, the dough of namely becoming reconciled is positioned on conveyer belt, is loaded on curing box and carries out slaking.One group of conveyer belt is pressed vertical direction to arrange, and the front end of lower one deck conveyer belt exceeds the rear end of last layer conveyer belt, potato dough drops on lower one deck conveyer belt from last layer conveyer belt, can effectively reduce the occupation of land space of curing box.The structure of this conveyer belt is simple, is easy to realize.
Accompanying drawing explanation
Fig. 1 is the structural representation of curing box described in the utility model.
Detailed description of the invention
Below in conjunction with accompanying drawing, the utility model is described in further detail, can implements according to this with reference to description word to make those skilled in the art.
The utility model provides a kind of curing equipment of potato dough, comprising: a curing box 2; And one group of conveyer belt, 1, one group of conveyer belt 1 vertically distributes, the direction of transfer of adjacent two conveyer belts is opposite each other, and the front end of conveyer belt being positioned at below exceeds the rear end of the conveyer belt being positioned at top, thus limits a snakelike transfer path.The conveyer belt being positioned at the top enters from curing box entrance 5, and the conveyer belt being positioned at bottom leaves from curing box outlet 6.
As preferably, the curing equipment of described potato dough, also comprises: a Humidity regulating equipment and a moisture detector; One temperature control equipment and a temperature detector; One controller, it is connected with described moisture detector, described Humidity regulating equipment, described temperature detector and described temperature control equipment, receive the signal of described moisture detector and described temperature detector, and send control signal to described temperature detector and described Humidity Detection.
As preferably, in the curing equipment of described potato dough, described temperature control equipment comprises water supply and some water pipes 4, and described water supply is connected with the end of described water pipe, to supply feedwater to some water pipes, some water pipes are evenly arranged in the both sides of described one group of conveyer belt.
As preferably, in the curing equipment of described potato dough, described Humidity regulating equipment comprises a humidification apparatus and a dehumidification equipment, described humidification apparatus comprises steam generator and some steam pipelines 3, the end of described steam pipeline is connected with described steam generator, perforate on described steam pipeline, some steam pipelines are evenly arranged in the both sides of described one group of conveyer belt.
As preferably, in the curing equipment of described potato dough, described Humidity regulating equipment comprises a humidification apparatus and a dehumidification equipment, described humidification apparatus comprises steam generator and some steam pipelines, the end of described steam pipeline is connected with described steam generator, perforate on described steam pipeline, some steam pipelines are evenly arranged in the both sides of described one group of conveyer belt.
As preferably, in the curing equipment of described potato dough, described water pipe and described steam pipeline are vertical setting.
As preferably, in the curing equipment of described potato dough, described water pipe and described steam pipeline are all arranged in two opposing sidewalls of described curing box, and some water pipes and some steam pipelines are intervally installed.
As preferably, in the curing equipment of described potato dough, described humidification apparatus is ultrasonic humidifying equipment.
With weight parts, the raw material packet of described potato dough is containing potato full-powder 35 ~ 50 parts, wheat flour 50 ~ 65 parts and 35 ~ 38 parts, water, and the curing time is 40 ~ 120 minutes, and curing temperature is 20 ~ 30 DEG C, and slaking humidity is 80 ~ 90%.
As preferably, in the ageing method of described potato dough, one group of conveyer belt is provided, one group of conveyer belt vertically distributes, the direction of transfer of adjacent two conveyer belts is opposite each other, and the front end of conveyer belt being positioned at below exceeds the rear end of the conveyer belt being positioned at top, thus limit a snakelike transfer path; Described potato dough is placed in be positioned at the top a conveyer belt on, in the process of advancing along described transfer path, slaking occurs, the speed of service of described conveyer belt is designed to: the time making described potato dough rest on described curing box inside is 40 ~ 120 minutes.By means of conveyer belt, can realize and the working continuously of face and slaking, between face, slaking and lower procedure, do not need to pause, the dough of namely becoming reconciled is positioned on conveyer belt, be loaded on curing box and carry out slaking, when dough along with conveyer belt walks to the outside of curing box, slaking also just in time completes.The curing time needed due to potato dough is longer, namely needs transfer path long enough, stops the sufficiently long time to make potato dough in curing box.The time that potato dough stops in curing box is relevant with the gait of march of conveyer belt, and gait of march is fast, then the potato dough time of staying is short, otherwise then long.The needs (being 120 minutes in the present invention) of the curing time that length (depending on the length of each conveyer belt and the number of the conveyer belt) demand fulfillment of transfer path is the longest.In order to meet different potato doughs further, the curing time is made to remain on 40 ~ 120 minutes by the gait of march adjusting conveyer belt.In order to reduce the occupation of land space of curing box, one group of conveyer belt is pressed vertical direction and arrange, and the front end of lower one deck conveyer belt exceeds the rear end of last layer conveyer belt, potato dough drops on lower one deck conveyer belt from last layer conveyer belt.The structure of this conveyer belt is simple, is easy to realize.
In the curing equipment of described potato dough, provide a curing box, described potato dough is placed in this curing box and carries out slaking; There is provided a Humidity regulating equipment and a moisture detector, wherein, described moisture detector is for detecting the actual humidity in described curing box; There is provided a temperature control equipment and a temperature detector, described temperature detector is for detecting the actual temperature in described curing box; There is provided a controller, arrange humidity set point and desired temperature in this controller, humidity set point is the value be selected between 80 ~ 90%, and desired temperature is the value be selected between 20 ~ 30 DEG C; Actual humidity compares with humidity set point by described controller, when actual humidity is not equal to humidity set point, then opens described Humidity regulating equipment, until actual humidity equals humidity set point, then stops described Humidity regulating equipment; Actual temperature compares with desired temperature by described controller, when actual temperature is not equal to desired temperature, then opens described temperature control equipment, until actual temperature equals desired temperature, then stops described temperature control equipment.
In the curing equipment of described potato dough, described temperature control equipment comprises water supply and some water pipes, and the end of described water pipe is connected with described water supply, and described water supply is used for the water to some water pipe supplies with selected temperature; Described controller is by actual temperature T and desired temperature T
orelatively, T is worked as
o-T>=5 DEG C, then the temperature T of described selected water
smeet 5 DEG C≤T
s-T
o≤ 10 DEG C, as 0 < T
o-T < 5 DEG C, then described selected temperature T
smeet 3 DEG C≤T
s-T
o< 5 DEG C, as 0 < T-T
o< 5 DEG C, then described selected temperature T
smeet 3 DEG C≤T
o-T
s< 5 DEG C, works as T-T
o>=5 DEG C, then described selected temperature T
smeet 5 DEG C≤T
o-T
s≤ 10 DEG C.That is, the comparatively large (T of the gap between actual temperature and desired temperature
o-T>=5 DEG C or T-T
o>=5 DEG C) time, adopt and desired temperature gap comparatively large (5 DEG C≤T
s-T
o≤ 10 DEG C) water temperature carry out heat exchange, to strengthen heat transfer effect, make actual temperature as early as possible close to desired temperature; And as less (the 0 < T of gap between actual temperature and desired temperature
o-T < 5 DEG C or 0 < T-T
o< 5 DEG C) time, adopt the water temperature less with desired temperature gap to carry out heat exchange, to slow down heat transfer process, make actual temperature move closer to desired temperature, reduce the fluctuation of actual temperature as far as possible.Such as desired temperature is 20 DEG C, and actual temperature is 10 DEG C, then incipient stage both difference 10 DEG C, and selected temperature can be 28 DEG C, and be less than 5 DEG C when actual temperature becomes, then selected temperature becomes 24 DEG C.In this embodiment, actual temperature can be avoided to become be greater than desired temperature from being less than desired temperature as far as possible.Based on above-mentioned design, promote that on the one hand actual temperature reaches temperature required as early as possible, also can reduce the fluctuation of actual temperature on the other hand, potato dough is slaking at a constant temperature, slaking better effects if as far as possible, the amount of cure of whole potato dough evenly.
Meanwhile, some water pipes are evenly arranged in the both sides (" both sides " refer to two sides of conveyer belt) of described one group of conveyer belt herein, thus ensure dough the temperature in space of process relatively uniform.
Above-mentioned water supply can be made up of boiler and cold water storage cistern, boiler and cold water storage cistern are communicated to a mixed water tank by a water-mixing valve, some water pipes are communicated to mixed water tank by a water-main, realized the adjustment of water temperature by regulating mixed water valve door, change flow velocity by the pump be arranged on water-main.Wherein, boiler can also be the device (such as boiler) of heating water.Water supply can adopt other devices of the prior art, does not repeat them here.
In the curing equipment of described potato dough, described water supply has the water of selected flow velocity for supplying, and described controller is by actual temperature T and desired temperature T
orelatively, T is worked as
o-T>=5 DEG C, then described selected flow velocity is 0.5 ~ 0.8m/s, as 0 < T
o-T < 5 DEG C, then described selected flow velocity is 0.1-0.3m/s, as 0 < T-T
o< 5 DEG C, then described selected flow velocity is 0.1 ~ 0.3m/s, works as T-T
o>=5 DEG C, then described selected flow velocity is 0.5 ~ 0.8m/s.The object of such design is, the comparatively large (T of the gap between actual temperature and desired temperature
o-T>=5 DEG C or T-T
o>=5 DEG C) time, then make water with larger flow rate, to improve heat exchange efficiency, shorten heat-exchange time; And as less (the 0 < T of gap between actual temperature and desired temperature
o-T < 5 DEG C or 0 < T-T
o< 5 DEG C) time, then reduce the flow velocity of water, to make heat exchange relatively slowly carry out, reduce the fluctuation of actual temperature as far as possible.Based on the design of this embodiment, promote that actual temperature reaches temperature required as early as possible on the one hand, also can reduce the fluctuation of actual temperature on the other hand, potato dough is slaking at a constant temperature as far as possible, slaking better effects if, the amount of cure of whole potato dough evenly.
In the curing equipment of described potato dough, described Humidity regulating equipment comprises a humidification apparatus and a dehumidification equipment; When actual humidity is less than humidity set point, then open described humidification apparatus, until actual humidity equals humidity set point, stop described humidification apparatus, when actual humidity is greater than humidity set point, then open dehumidification equipment, until actual humidity equals humidity set point, then stop dehumidification equipment.
In the curing equipment of described potato dough, described humidification apparatus comprises steam generator and some steam pipelines, the end of described steam pipeline is connected with described steam generator, and perforate on described steam pipeline, for spraying steam.Preferably, steam generator of the present utility model can adopt ultrasonic humidifier, and ultrasonic humidifier comprises supersonic generator and blower fan, and supersonic generator is used for atomizing water into steam, and blower fan is used for steam to be fed through steam pipeline.In order to make the humidity in curing box even, can steam pipeline be evenly arranged in curing box; Also can only by steam pipe arrangement in two opposing sidewalls of curing box, be positioned at the both sides of two sidepieces of conveyer belt.Some steam pipelines are evenly arranged in the both sides of described one group of conveyer belt, ensure dough the space humidity of process even.
In addition, dehumidification equipment in the utility model can adopt following structure, dehumidification equipment comprises fan and heat exchanger, fan by air suction in machine, by heat exchanger, water vapor condensation is become the globule, outside dry air discharge machine after process, so circulation is until the actual humidity in curing box is reduced to desired moisture level.Dehumidification equipment also can adopt other equipment of the prior art, does not repeat them here.
The utility model also provides a kind of wheaten food be made up of above-mentioned any one dough.This wheaten food can be noodles, dumpling wrapper, Wantun skin etc.Preferably, described wheaten food is noodles, and noodles can be tangent plane, vermicelli etc.By dough of the present utility model, there is good processing characteristics, there is good toughness and cementability.The noodles obtained also have good toughness, not easy fracture.
Although embodiment of the present utility model is open as above, but it is not restricted to listed in description and embodiment utilization, it can be applied to various applicable field of the present utility model completely, for those skilled in the art, can easily realize other amendment, therefore do not deviating under the universal that claim and equivalency range limit, the utility model is not limited to specific details and illustrates here and the legend described.
Claims (8)
1. a curing equipment for potato dough, is characterized in that, comprising:
One curing box; And
One group of conveyer belt, one group of conveyer belt vertically distributes, and the direction of transfer of adjacent two conveyer belts is opposite each other, and the front end of conveyer belt being positioned at below exceeds the rear end of the conveyer belt being positioned at top, thus limits a snakelike transfer path.
2. the curing equipment of potato dough as claimed in claim 1, is characterized in that, also comprise:
One Humidity regulating equipment and a moisture detector;
One temperature control equipment and a temperature detector;
One controller, it is connected with described moisture detector, described Humidity regulating equipment, described temperature detector and described temperature control equipment, receive the signal of described moisture detector and described temperature detector, and send control signal to described temperature detector and described Humidity Detection.
3. the curing equipment of potato dough as claimed in claim 2, it is characterized in that, described temperature control equipment comprises water supply and some water pipes, described water supply is connected with the end of described water pipe, to supply feedwater to some water pipes, some water pipes are evenly arranged in the both sides of described one group of conveyer belt.
4. the curing equipment of potato dough as claimed in claim 2, it is characterized in that, described Humidity regulating equipment comprises a humidification apparatus and a dehumidification equipment, described humidification apparatus comprises steam generator and some steam pipelines, the end of described steam pipeline is connected with described steam generator, perforate on described steam pipeline, some steam pipelines are evenly arranged in the both sides of described one group of conveyer belt.
5. the curing equipment of potato dough as claimed in claim 3, it is characterized in that, described Humidity regulating equipment comprises a humidification apparatus and a dehumidification equipment, described humidification apparatus comprises steam generator and some steam pipelines, the end of described steam pipeline is connected with described steam generator, perforate on described steam pipeline, some steam pipelines are evenly arranged in the both sides of described one group of conveyer belt.
6. the curing equipment of potato dough as claimed in claim 5, it is characterized in that, described water pipe and described steam pipeline are vertical setting.
7. the curing equipment of potato dough as claimed in claim 5, it is characterized in that, described water pipe and described steam pipeline are all arranged in two opposing sidewalls of described curing box, and some water pipes and some steam pipelines are intervally installed.
8. the curing equipment of potato dough as claimed in claim 4, it is characterized in that, described humidification apparatus is ultrasonic humidifying equipment.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201520103116.8U CN204653561U (en) | 2015-02-12 | 2015-02-12 | A kind of curing equipment of potato dough |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201520103116.8U CN204653561U (en) | 2015-02-12 | 2015-02-12 | A kind of curing equipment of potato dough |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN204653561U true CN204653561U (en) | 2015-09-23 |
Family
ID=54124017
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201520103116.8U Expired - Fee Related CN204653561U (en) | 2015-02-12 | 2015-02-12 | A kind of curing equipment of potato dough |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN204653561U (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105918374A (en) * | 2016-05-05 | 2016-09-07 | 中国农业科学院农产品加工研究所 | Secondary curing box for potato noodle production line |
-
2015
- 2015-02-12 CN CN201520103116.8U patent/CN204653561U/en not_active Expired - Fee Related
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105918374A (en) * | 2016-05-05 | 2016-09-07 | 中国农业科学院农产品加工研究所 | Secondary curing box for potato noodle production line |
| CN105918374B (en) * | 2016-05-05 | 2018-06-29 | 中国农业科学院农产品加工研究所 | For the post cure case of potato noodle producing line |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| CB03 | Change of inventor or designer information |
Inventor after: Dai Xiaofeng Inventor after: Chen Wenbo Inventor after: Liu Qiannan Inventor after: Zhang Hong Inventor after: Hu Honghai Inventor after: Xu Fen Inventor after: Zhang Xue Inventor after: Zhang Chunjiang Inventor after: Huang Feng Inventor after: Huang Yanjie Inventor before: Liu Qiannan Inventor before: Chen Wenbo Inventor before: Zhang Hong Inventor before: Hu Honghai Inventor before: Dai Xiaofeng Inventor before: Xu Fen Inventor before: Zhang Xue Inventor before: Zhang Chunjiang Inventor before: Huang Feng Inventor before: Huang Yanjie |
|
| CB03 | Change of inventor or designer information | ||
| CF01 | Termination of patent right due to non-payment of annual fee |
Granted publication date: 20150923 Termination date: 20210212 |
|
| CF01 | Termination of patent right due to non-payment of annual fee |